5 gallon recipe
3lbs weyermann pils
2lbs weyermann light wheat
1oz old willamette for 15 min
half gallon (pils dme) lacto starter
s05 yeast
I am intending on "sour mashing" some grain in a half gallon of low grav wort for a few days to develop the lacto. Then I will pitch the "sour mash" directly in to the fermentor with the clean wort and let it "stew" for a few days, to let the lacto blend in with the rest of the wort. Then after a few days I will pitch the clean s05 yeast in and allow it to ferment as usual (around 68).
After fermentation is done, should I let the beer rest on the lacto for an extended amount of time (6+ months)? Or is it ok to just straight bottle and let the lacto develop further in the bottle? Also, are there any implications with my process? Thanks
3lbs weyermann pils
2lbs weyermann light wheat
1oz old willamette for 15 min
half gallon (pils dme) lacto starter
s05 yeast
I am intending on "sour mashing" some grain in a half gallon of low grav wort for a few days to develop the lacto. Then I will pitch the "sour mash" directly in to the fermentor with the clean wort and let it "stew" for a few days, to let the lacto blend in with the rest of the wort. Then after a few days I will pitch the clean s05 yeast in and allow it to ferment as usual (around 68).
After fermentation is done, should I let the beer rest on the lacto for an extended amount of time (6+ months)? Or is it ok to just straight bottle and let the lacto develop further in the bottle? Also, are there any implications with my process? Thanks